Recipe Details
Ingredients
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2cupsall-purpose flour
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2teaspoonsbaking powder
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1teaspoonsalt
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½cupbutter
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1 ¼cupswhite sugar
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3eggs
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1teaspoonvanilla extract
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1cupmilk
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1tablespoongrated lemon zest
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½cupfresh lemon juice
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1tablespooncornstarch
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6tablespoonsbutter
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¾cupwhite sugar
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4egg yolks, beaten
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4cupsconfectioners’ sugar
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½cupbutter, softened
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2tablespoonsfresh lemon juice
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1teaspoongrated lemon zest
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2tablespoonsmilk
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
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In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
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Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
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To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
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Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
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To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
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To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories601 | |
% Daily Value * | |
Total Fat 25g |
31% |
Saturated Fat 15g |
73% |
Cholesterol 173mg |
58% |
Sodium 434mg |
19% |
Total Carbohydrate 93g |
34% |
Dietary Fiber 1g |
3% |
Total Sugars 74g |
|
Protein 6g |
|
Vitamin C 7mg |
34% |
Calcium 86mg |
7% |
Iron 1mg |
8% |
Potassium 105mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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